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4 Results Found

  • Article
  • Open Access
10 Citations
2,217 Views
15 Pages
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Multivariate Statistical Models for the Authentication of Traditional Balsamic Vinegar of Modena and Balsamic Vinegar of Modena on 1H-NMR Data: Comparison of Targeted and Untargeted Approaches

  • Eleonora Truzzi,
  • Lucia Marchetti,
  • Danny Vincenzo Piazza and
  • Davide Bertelli
Foods2023, 12(7), 1467;https://doi.org/10.3390/foods12071467

29 March 2023

This work aimed to compare targeted and untargeted approaches based on NMR data for the construction of classification models for Traditional Balsamic Vinegar of Modena (TBVM) and Balsamic Vinegar of Modena (BVM). Their complexity in terms of composi...

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  • Article
  • Open Access
17 Citations
7,550 Views
14 Pages
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The Effect of Balsamic Vinegar Dressing on Protein and Carbohydrate Digestibility is Dependent on the Food Matrix

  • Eleonora Urbinati,
  • Mattia Di Nunzio,
  • Gianfranco Picone,
  • Elena Chiarello,
  • Alessandra Bordoni and
  • Francesco Capozzi
Foods2021, 10(2), 411;https://doi.org/10.3390/foods10020411

12 February 2021

The balsamic vinegar of Modena (BVM), a food specialty under the European Protected Geographical Indication system, is made from grape must blended with wine vinegar exclusively in the Italian province of Modena or Reggio Emilia. Vinegar is associate...

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  • Review
  • Open Access
14 Citations
7,526 Views
17 Pages
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Characterization of Balsamic Vinegars Using High-Performance Liquid Chromatography and Gas Chromatography

  • Michal Kašpar and
  • Petr Česla
Appl. Sci.2022, 12(18), 8946;https://doi.org/10.3390/app12188946

6 September 2022

Vinegars are natural products manufactured by two-step fermentation. One of the most famous is balsamic vinegar, especially that produced in Modena, Italy. Its unique production process positively distinguishes it from other vinegars. There are basic...

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  • Article
  • Open Access
155 Citations
24,209 Views
12 Pages
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Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars

  • Qing Liu,
  • Guo-Yi Tang,
  • Cai-Ning Zhao,
  • Ren-You Gan and
  • Hua-Bin Li
Antioxidants2019, 8(4), 78;https://doi.org/10.3390/antiox8040078

27 March 2019

Fruit vinegars are popular condiments worldwide. Antioxidants and organic acids are two important components of the flavors and health benefits of fruit vinegars. This study aimed to test the antioxidant activities, phenolic profiles, and organic aci...

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